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Vegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free Can be made nut-free. No Onion No Garlic Recipe. Instant pot option.
Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.
There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma.
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Pictured above with Spiced Fried Rice. I added 2 cloves and a cinnamon stick with the cumin seeds.
More popular Indian Mains
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Vegetable Korma - Creamy Indian Korma Recipe. No Onion Garlic
Ingredients
- 1.5 inch ginger
- 1 hot green chili or 1/4 cup green pepper
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/4 tsp each of cardamom,, clove, black pepper
- cayenne to taste, (I use 1/3 tsp or more)
- 1/2 tsp amchoor, dry mango powder or 1/8 tsp kala namak (Indian sulphur black salt)
- 1 tsp lemon juice
- 3 tbsp water
- 1/4 cup cashews, , soaked for 15 mins or longer in hot water
- 2 tsp flour or cornstarch
- 3/4 cup non dairy milk or water
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1 2 inch cinnamon stick
- 1 green cardamom pod, slightly opened (optional)
- 2 bay leaves
- 3 cups vegetables chopped small such as cauliflower broccoli potato sweet potato green beans carrots, peppers, peas
- 3/4 tsp or more salt
- cilantro and pepper flakes for garnish
Instructions
- Blend the ginger, chili, spices, lemon juice and 3 tbsp or more water. Alternatively, mix the minced ginger and chili with the spices, lemon and water in a bowl. Blend cashews, flour with the non dairy milk until smooth and set aside
- Heat oil in a skillet over medium heat. When hot add cumin seeds and let them start to change color. Add cinnamon stick, cardamom and bay leaf and mix in. Toast for half a minute. Add the blended ginger chili spice mixture. Reduce heat to medium-low and cook for 3 to 5 minutes. stir frequently to avoid burning.
- Add blended cashew milk to the skillet and mix in well. Cook for 2 minutes. Increase heat to medium.
- Add the vegetables that take longer to cook and salt. Cover and cook for 12 minutes.
- Add in rest of the vegetables and mix in. Taste and adjust salt and heat. Cover and cook for another 5 to 10 minutes or until thickened to preference and all the vegetables are cooked. Adjust consistency if you wish with some coconut milk or cashew cream for creamier. Garnish liberally with cilantro and some pepper flakes and serve with lightly spiced rice or flatbread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Korma from your cookbook (I believe that is this one) is a staple in our home!
We eat it with naan or bread it has so many layers of flavour. It is a flavour I never experienced before and very different from a normal curry which is great. We throw in extra yellow raisins because they are so nice in it.
Really make this recipe. And I recommend making the recipe double as it requires a little of work and lots of ingredients and that way you get more food for your labour 😉
Thank you for taking the time to comment!
love your recipes BUT I hate to print it out
as a small recipe gets sometimes 3 pages with all the advs.
can you have a smalll print out version of loved recipes so we can store them in the pantry or kitchen and not have to come to the computer too many adv. in your pages. I know they pay for some adv. but they are too many.
thanks Richa.
Georgina
try clicking the “print recipe” button at the top. i will print in just 1 page
I wanted to like this recipe, but it just was not good. First, there was only a tiny amount of really thick sauce — and it tasted like wallpaper paste. I’m a good cook; I followed the recipe exactly and my spices are fresh. I added extra non-dairy milk, extra garam masala, and some tomato paste. I managed to rescue the dish, but I won’t be making it again.
Oh no. It is a different kind of korma which is a onion and nut base. Its ok that this combination of flavors didnt work out for you and you could fix it. Try my coconut korma which is a tomato coconut base or the navratan korma from my book.
The recipe doesn’t contain any onion and the description specifically says “no onion no garlic recipe.”
i am sorry my bad. i was thinking this was the white sauce korma. the comment section on the admin side is just comments and a title and not the whole post. this might work for you with the added garlic.
How do you not get the curry to stick and burn?? 🙁 Just had to throw mine out
Ohno. its prob the pan or stove. Use a thick bottom and good non stick and cook at lower heat. So it would be gently cooked and then proceed.
Any chance I can use dried ginger (powder) instead? If so, do you have a suggestion as to how much I should include?
1/4 tsp will be sufficient. Add some onion instead in the blended mixture
I tried this one but I didn’t get the same creamy texture as it is supposed to have (i only suppose by looking at the pictures), is -183 ml non dairy milk or water- in the ingredients list correct?
You mean it wasnt creamy(gritty?) or not enough sauce. if not enough, it may have evaporated faster depending on your pan and cover. if the cover fits well, then evaporation is less. or maybe there were more veggies. Once the veggies are almost cooked and the sauce has thickened too much, just add more non dairy milk in the last few mins andsimmer to incorporate.
Hi
I am looking for ways to get a picky eater to eat beans. I want to make a very VERY mild, allium free curry/korma sauce that will utilize red lentils (boil&puree) as a main ingredient (they thicken the sauce when boiled). Then I could fill it up with veggies in a “what’s in the fridge” style. No nuts allowed (sorry). Is this at all doable?
I tried adapting a recipe already – it was ok but it didn’t even smell like curry and I missed that sweet creamy curry taste element of my childhood. Can you help?
Yes definitely.
The lentils will alter the flavor and need more spices as they are a prominent flavor profile.
Can you do coconut? then use coconut cream insted of nuts.
try this one with the coconut cream and just a bit of pureed lentils if you wish. Add more spices and more salt and sugar/sweetener to balance out the flavor.
what about beans and lentils in veggie patties? those would be easier as the flavor lends well to the patties. add lots of herbs and spices that they like. some poultry seasoning, cajun blend. lemon zest etc all mask the flavor well
Was tomato left out of the ingredients list because when I tried making this it didn’t have the same rich orangey colour until I luckily had some canned puree tomatoes on the side and mixed it in. Before I poured it in the mixture was sand coloured.
There isnt any tomato in it. The ginger spice mixtures gets roasted and adds color. The roasting time and the spices might determine the color. I also do add a bit more cayenne as everyone in the house prefers hotter indian food.
You can add tomato puree. Its a flexible recipe. There are several types of traditional korma/kurma sauces and this one doesnt use onion, garlic or tomato, but the sauces can always be adjusted.
Hi, I’m wondering if this would be okay to make in a crockpot (slow cooker)? I really love Indian food cooked slowly and often have to prepare meals ahead of time. 🙂
It should work fine. I dont use slow cooker, so i am not sure about the times.
Richa can you make this in the instant pot?
The ginger chile spice mix will most likely burn in the IP. Veggies will also tend to cook to mush as cauliflower generally hold up well under pressure. If you are using other hardy veggies (potatoes, sweet potatoes carrots etc), then 2 minute on manual and natural release should work.